Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta

Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta

Cooking by boiling dry pasta could have varying degrees of influence on nutritional and functional components. In the present study, its effect on total phenolic content and antioxidant capacity, as well as on the comprehensive profile of free and bound phenolics, was investigated in six commercial...

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Veröffentlicht in:Food research international 2017-10, Vol.100 (Pt 2), p.69-77
Hauptverfasser: Rocchetti, Gabriele, Lucini, Luigi, Chiodelli, Giulia, Giuberti, Gianluca, Montesano, Domenico, Masoero, Francesco, Trevisan, Marco
Format: Artikel
Sprache:eng
Schlagworte:
Cooking by boiling
Food metabolomics
Food profiling
Polyphenols
Total phenolic content
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Zusammenfassung:Cooking by boiling dry pasta could have varying degrees of influence on nutritional and functional components. In the present study, its effect on total phenolic content and antioxidant capacity, as well as on the comprehensive profile of free and bound phenolics, was investigated in six commercial gluten-free (GF) pasta products. Overall, the heat treatment caused a significant reduction (P
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2017.08.031